170 is too high I would only take the meat up to 150 and do so very slowly. over about 6-8 hrs. You are not cooking the sausage but curing and drying it. This takes time. start at around 100 F and increase the temp (of the oven or smoker) 10 degrees an hour until you reach 170 then hold until the internal temp of your sausage is 150. Not very easy to do in an oven as they are meant for quick cooking not a slow temp increase. Without proper equipment your results are going to be hit or miss.
grinding venison/pork for sausage
- Thread starter saskgunowner101
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